Braised Artichokes

Directions

1. 1
   Trim: 12 small artichokes, or 4 medium artichokes (1 1/2 to 2 pounds).
2. 2
   One at a time, cut off the top third of the artichokes.
3. 3
   Pull off the tough outer leaves to expose the light green tender leaves.
4. 4
   With a paring knife, trim away the dark green base of the leaves and the outer layer of the stems and cut off the end of the stem.
5. 5
   Cut the artichokes into quarters lengthwise (cut larger artichokes into eighths) and cut out the chokes.
6. 6
   To prevent discoloring, rub the cut artichokes all over with: 1 lemon, cut in half.
7. 7
   Trim off the roots and upper stalks from: 1 green garlic stalk, 1 spring onion.
8. 8
   Cut the garlic and onion in half lengthwise and slice thin.
9. 9
   In a medium saucepan, warm over low heat: 3 tablespoons olive oil.
10. 10
    Add the garlic and onion and: 3 or 4 thyme sprigs.
11. 11
    Cook gently for about 5 minutes, then add the prepared artichokes.
12. 12
    Stir and continue cooking for 2 or 3 minutes.
13. 13
    Season with: Salt, Fresh-ground black pepper.
14. 14
    Add: 1/4 cup white wine, 1/4 cup water.
15. 15
    Cover and cook gently for 20 minutes or so, stirring occasionally, until tender and saucy.
16. 16
    Taste for salt and finish with: 2 tablespoons extra-virgin olive oil.